WO2005002367A1 - Compositions et produits alimentaires prepares a partir d'avoine - Google Patents

Compositions et produits alimentaires prepares a partir d'avoine Download PDF

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Publication number
WO2005002367A1
WO2005002367A1 PCT/FI2004/000420 FI2004000420W WO2005002367A1 WO 2005002367 A1 WO2005002367 A1 WO 2005002367A1 FI 2004000420 W FI2004000420 W FI 2004000420W WO 2005002367 A1 WO2005002367 A1 WO 2005002367A1
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WIPO (PCT)
Prior art keywords
protein
dry weight
composition according
therapeutical
emulsifying lipids
Prior art date
Application number
PCT/FI2004/000420
Other languages
English (en)
Inventor
Päivi KUUSISTO
Ingmar Wester
Original Assignee
Raisio Benecol Oy
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Filing date
Publication date
Application filed by Raisio Benecol Oy filed Critical Raisio Benecol Oy
Priority to EP04742163A priority Critical patent/EP1641359B1/fr
Priority to ES04742163T priority patent/ES2389727T3/es
Publication of WO2005002367A1 publication Critical patent/WO2005002367A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/70—Carbohydrates; Sugars; Derivatives thereof
    • A61K31/715—Polysaccharides, i.e. having more than five saccharide radicals attached to each other by glycosidic linkages; Derivatives thereof, e.g. ethers, esters
    • A61K31/716—Glucans
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • A23C11/106—Addition of, or treatment with, microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J7/00—Phosphatide compositions for foodstuffs, e.g. lecithin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A23L23/10—Soup concentrates, e.g. powders or cakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A23L33/11—Plant sterols or derivatives thereof, e.g. phytosterols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/18—Peptides; Protein hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/66—Phosphorus compounds
    • A61K31/683—Diesters of a phosphorus acid with two hydroxy compounds, e.g. phosphatidylinositols
    • A61K31/685—Diesters of a phosphorus acid with two hydroxy compounds, e.g. phosphatidylinositols one of the hydroxy compounds having nitrogen atoms, e.g. phosphatidylserine, lecithin
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/88—Liliopsida (monocotyledons)
    • A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism

Definitions

  • compositions and food products from oat Compositions and food products from oat
  • the present invention relates to the field of food and nutrition, especially to functional food.
  • the new products concern therapeutical compositions and food products made from oat fractions.
  • the compositions are suitable for improving the serum lipid profile.
  • the invention is also related to methods for preparing the compositions.
  • Cardiovascular disease is one of the major causes of death in western world. Elevated serum total and/or LDL (low density lipoprotein) cholesterol and triacylglycerol levels, as well as a low ratio of HDL (high density lipoprotein) cholesterol to LDL cholesterol, are some of the major risk factors for CVD. Recently also serum levels of apolipoprotein B 100 (apo B) has been shown to be a reliable CVD risk marker.
  • apo B apolipoprotein B 100
  • One of the first steps in improving the serum lipid profile is changes in life style including changes in diet and exercise. It seems, however, difficult to change dietary habits and to follow dietary recommendations. Thus, there is a clear need for solutions beyond regular diet and lifestyle changes by which serum lipid profile can be improved.
  • Food products enriched with components having cholesterol lowering effect beyond normal nutrition have been commercially available for some time.
  • Representative examples of the components are soy protein and plant sterols, especially plant stanol or sterol fatty acid esters.
  • Stanol fatty acid esters and the cholesterol lowering effects thereof are disclosed in US patent No. 5,502,045 as well as a suitable method for their preparation. Dietary intake of 2 to 3 g/day of plant stanols is reported to lower serum LDL cholesterol levels in man up to 14 % without affecting HDL cholesterol levels.
  • FDA has also approved a health claim about the role of soy protein in reducing the risk of CVD by lowering blood cholesterol levels.
  • soy protein hydrolysate is known to lower serum cholesterol (JP 60011425).
  • the cholesterol lowering effect of the soy protein hydrolysate might be attributed to certain peptides.
  • Cholesterol lowering peptides have also been found from bovine milk ⁇ -lactoglobulin (Nagaoka et al., Biochem. Biophys. Res. Commun., 2001 , 281(1 ), 11-17), but their efficacy still remains to be proven by well-controlled clinical studies.
  • EP 0 790 060 discloses a protein hydrolysate/phospholipid complex for improving lipid metabolism, where the complex contains 10 % or more bound phospholipids, especially lecithin or enzyme modified lecithin.
  • EP 0 790 060 also discloses a process for preparing the protein hydrolysate/phospholipid complex which comprises mixing a protein hydrolysate with phospholipids and recovering the formed complex.
  • Another process disclosed in EP 0 790 060 to prepare the protein hydrolysate/phospholipid complex comprises mixing the protein with a phospholipid to form a complex, hydrolysing the protein of the complex in an aqueous medium and recovering the formed protein hydrolysate/phospholipid complex.
  • oat bran and oat meal are known to have beneficial effects on serum cholesterol levels.
  • the beneficial effect is attributed to the soluble fibre ⁇ -glucan.
  • JP 1196270 describes processing of oat bran to increase the soluble fibre content and by increasing it, getting a higher serum lipid improving activity
  • ⁇ -glucan extracts are prepared from oats or other cereals such as barley.
  • the other components of oat such as protein or lipids
  • the high lipid content of oats has been a major drawback when finding food applications to oat components, especially to oat protein.
  • the oat fractions containing protein and lipids have mainly been used in animal feeds and cosmetics.
  • WO 02/067698 uses starch and phytate hydrolysing enzymes in combination with aqueous wet milling for fractionation of cereal bran components.
  • the bran is processed to obtain protein fractions derived substantially from the germ, residual endosperm or aleurone cells.
  • Protein hydrolysate produced by incorporation of proteases into the above mentioned protein fractions in wet state, at controlled temperature and pH conditions, is also described.
  • the protein hydrolysate has enhanced functionalities such as solubility, emulsifying and foaming capacities.
  • EP 0 619 950 describes a process to prepare a low fat, stable, water soluble oat protein fraction.
  • Oat material is treated with protease outside the isoelectric range of the protein, preferably at alkaline conditions and insoluble fractions, i.e. insoluble solid fraction and insoluble liquid fraction which is primarily oat fat, are separated and the soluble oat protein fraction recovered.
  • the protease treatment dissociates the soluble oat peptides and the oat fat.
  • the small amount of oat fat remaining in the protein fraction after the alkaline treatment consists of free fatty acids.
  • the obtained protein fraction contains therefore no emulsifying lipids. No therapeutical effects are attributed to these water soluble cereal protein hydrolysates.
  • US 4,282,319 discloses a process for preparing in situ enzymatically hydrolysed protein and starch products from whole cereal.
  • the cereal material such as wheat, barley or oat, is first subjected to an endopeptidase treatment in aqueous medium so as to transform substantially all water insoluble proteins present in the cereal to water soluble protein products, which thereafter are filtered and recovered as a clear filtrate. No therapeutical and/or health effects are attributed to these water soluble cereal protein hydrolysates.
  • a combination of proteins and emulsifying lipids from an oat fraction as such or further treated with protease has not been associated with prophylactic and/or health effects, particularly not with serum lipid profile improving effect.
  • the present invention provides new therapeutical compositions for improving the serum lipid profile i.e. for lowering the total and/or LDL cholesterol levels and/or lowering the apolipoprotein B levels and/or lowering the triglyceride levels and/or increasing the HDL cholesterol level and/or increasing the ratio of HDL to LDL cholesterol levels.
  • the present invention provides a therapeutical composition for oral use comprising an oat fraction comprising protein and naturally occurring emulsifying lipids.
  • the therapeutical composition is prepared of an oat starting material containing both protein and naturally occurring emulsifying lipids.
  • the composition contains at least 25 % by dry weight of proteins and at least 1 % by dry weight of emulsifying lipids.
  • the present invention also provides a therapeutical oat based composition for oral use comprising protein hydrolysate(s) and naturally occurring emulsifying lipids that has been prepared by hydrolysing an oat based starting material having both proteins and naturally occurring emulsifying lipids, preferably enzymatically with protease.
  • the amount of protein hydrolysate is at least 15 % by dry weight and the amount of emulsifying lipids at least 1 % by dry weight in the therapeutical composition.
  • the composition is prepared of an oat fraction having increased protein content.
  • compositions comprising protein hydrolysates and naturally occurring emulsifying lipids can be used therapeutically, especially for serum lipid profile improving effect.
  • the oat based compositions comprising protein hydrolysates and emulsifying lipids of this invention were compared to a commercial soy protein hydrolysate - phospholipid complex and surprisingly found to work in a similar or even in a better manner in the test. Also compositions comprising both protein and emulsifying lipids of the present invention worked in a corresponding way.
  • the present invention preferably utilises oat based fractions that are conventionally mostly used as feed raw materials for preparation of therapeutical compositions. Another advantage with the use of oats is that it is non-allergenic compared to e.g. both soy and wheat.
  • the therapeutical compositions of the present invention can be orally used as such or as pharmaceuticals or nutraceuticals or most advantageously in food products. Another aim of the invention is to provide a food product comprising the therapeutical compositions.
  • the food products are preferably used for improving the serum lipid profile.
  • the invention also provides a method for preparing the therapeutical compositions using a starting material naturally comprising both a protein and emulsifying lipids.
  • the preparation method of the compositions comprising protein hydrolysates includes hydrolysis of the protein.
  • the emulsifying lipids remain with the resulting protein hydrolysate fraction.
  • the obtained therapeutical composition contains at least 15 % by weight of protein hydrolysate and at least 1 % by weight of emulsifying lipids.
  • the advantages of this method are a simplified and more cost effective preparation of the therapeutical compositions comprising protein hydrolysates and emulsifying lipids.
  • One of the aims of the present invention is to provide a therapeutical composition for oral use obtained from oat fractions comprising protein and emulsifying lipids for improving serum lipid profile in humans and/or animals and a method for improving serum lipid profile in humans and/or animals by orally administering the composition.
  • Another aim of the present invention is to provide therapeutical oat based compositions containing protein hydrolysate(s) and emulsifying lipids for oral use for improving serum lipid profile in humans and/or animals and a method for improving serum lipid profile in humans and/or animals by orally administering the composition.
  • One aspect of the present invention is a therapeutical composition for oral use comprising at least 25 % by dry weight protein and at least 1 % by dry weight emulsifying lipids, both the protein and the emulsifying lipids being obtained from the same oat fraction.
  • the weight ratio of protein to emulsifying lipids is from 1 :0.01 to 1 : 0.6 in the therapeutical composition.
  • the therapeutical composition is prepared of an oat starting material containing both protein and naturally occurring emulsifying lipids.
  • the therapeutic composition comprises preferably at least 30 %, more preferably at least 35 % and most preferably at least 40 % by dry weight protein, and preferably at least 2 %, more preferably at least 2.5 %, and most preferably at least 3 % by dry weight emulsifying lipids.
  • Another aspect of the present invention is a therapeutical composition for oral use comprising at least 15 % by dry weight protein hydrolysate and at least 1 % by dry weight emulsifying lipids both the protein and the emulsifying lipids being obtained from the same oat fraction which has been treated with protease, and the weight ratio of protein hydrolysate to the emulsifying lipids is from 1 :0.01 to 1 :1.
  • the invention is also directed to therapeutical oat based compositions comprising at least 15 % by dry weight protein hydrolysate(s) and at least 1 % by dry weight emulsifying lipids, both the protein and the emulsifying lipids being obtained from the same oat fraction which has been subjected to hydrolysis, preferably to enzymatic hydrolysis by using protease.
  • the weight ratio of protein hydrolysate to emulsifying lipids is from 1 :0.01 to 1 :1.
  • the compositions are prepared of oat fractions having increased protein content and containing emulsifying lipids.
  • the preparation method includes hydrolysis of the protein.
  • the emulsifying lipids remain with the resulting protein hydrolysate fraction.
  • starting material refers to an oat based material naturally comprising both protein and emulsifying lipids and used for the preparation of the compositions of the present invention.
  • oat fraction is used for the starting material.
  • the starting material contains at least 10 % by dry weight of protein and at least 1 % by dry weight of emulsifying lipids.
  • the ratio of protein to emulsifying lipids in the starting material is preferably from 1 :0.01 to 1 :0.6.
  • the starting materials are oat fractions with increased protein content and containing emulsifying lipids.
  • the starting material can also contain other components, such as other lipids, e.g. triglycerides, carbohydrates, such as fibre and starch, and various minor components.
  • the ratio of protein to emulsifying lipids is from 1 :0.1 to 1 :0.6, preferably from 1 :0.15 to 1 :0.6.
  • the compositions of the present invention are characterised by that both the protein and the emulsifying lipids are obtained from the same oat fraction.
  • a preferred starting material is an oat endosperm-rich fraction comprising at least 10 %, preferably at least 20 % by dry weight protein and at least 1 %, preferably at least 2 %, more preferably at least 3 % by dry weight emulsifying lipids.
  • an oat endosperm-rich fraction with increased protein content is used. It is technically easier to increase the protein content of an endosperm rich fraction than e.g. of fractions having higher content of cell wall polysaccharides, such as oat bran.
  • An oat endosperm rich fraction is especially suitable for preparation of the compositions containing protein hydrolysate and emulsifying lipids because it is technically easier to produce these compositions from the oat endosperm rich fraction than e.g. from fractions such as oat bran having a higher content of cell wall polysaccharides, such as cellulose.
  • the oat endosperm rich fraction is often used as feed raw material. Producing the therapeutical compositions of this invention thus also provides a new, more effective use for this fraction.
  • Another preferred starting material is a whole grain based oat fraction comprising at least 10 %, preferably at least 20 % by dry weight protein and at least 1 %, preferably at least 2 %, more preferably at least 3 % by dry weight emulsifying lipids.
  • a whole grain based oat fraction with increased protein content is used. It is technically easier to increase the protein content of a whole grain based oat fraction than e.g. of fractions having higher content of cell wall polysaccharides, such as oat bran.
  • Using a whole grain fraction as a starting material is also especially beneficial in a plant where no fractionation of the oat is available or fractionated raw material is not available.
  • Another preferred starting material is an oat bran-rich fraction comprising at least 10 %, preferably at least 20 % by dry weight protein and at least 1 %, preferably at least 2 %, more preferably at least 3 % by dry weight emulsifying lipids.
  • an oat bran rich fraction with increased protein content is used.
  • An oat bran rich fraction suits for the preparation of the compositions containing protein hydrolysate and emulsifying lipids because it has the highest protein and lipid content of all commercially produced oat fractions.
  • the starting material can be used for the preparation of the therapeutical compositions comprising protein or protein hydrolysates and naturally occurring emulsifying lipids either as such or as further processed.
  • Typical examples of starting materials include whole grain oat flour, oat fractions such as endosperm rich flour or bran rich flour, and especially oat fractions with increased protein content, which means that the protein content is higher than the natural protein content in the part of the oat where the material is obtained from.
  • the protein content may be increased by e.g. at least 30 %, preferably at least 50 %, more preferably at least 80 % of the natural protein content.
  • the protein content of oat endosperm flour, obtained by conventional milling techniques is naturally about 11 % by weight.
  • This flour may be treated, e.g. enzymatically or by other means to increase the protein content in the oat fraction to be used as starting material.
  • the increased protein content may be obtained e.g. by removing part of the starch and/or other carbohydrates from the oat fraction to be used as starting material.
  • emulsifying lipids refer to lipid substances naturally occurring in the starting material and promoting the formation and improving the stability of emulsions.
  • the characterizing feature of the emulsifying lipids is a structure in which one portion of the molecule is polar (hydrophilic) and the other non-polar (hydrophobic), which allows the emulsifying lipid to align and stabilize the contact surfaces of the two immiscible phases of the emulsion. Having the adequate amount of the emulsifying lipids in the compositions of the present invention enhances the therapeutical effect of the compositions and ensures the optimal availability of the ingredients at the site of action and is therefore an essential feature of the invention.
  • the emulsifying lipids also facilitate the incorporation of the compositions into food products. By using a starting material naturally containing emulsifying lipids, there is not necessary any need to add emulsifiers from a separate source into compositions of the present invention.
  • Oat lipids i.e. oat polar lipid fractions, containing phospholipids and glycolipids are excellent for the purpose of this invention.
  • the emulsifying lipids comprise phospholipids and glycolipids, the weight ratio of phospholipids to glycolipids being preferably from 1 :0.7 to 1 :6, more preferably from 1 :1 to 1 :5 and most preferably from 1 :1 to 1 :3.
  • the starting material comprises other grain based materials such as other lipids, carbohydrates and various minor components.
  • protein hydrolysate all hydrolysed products of proteins prepared by using a proteolytic enzyme preparation, a microorganism containing suitable proteolytic activity or acid hydrolysis or any combination thereof, and having the therapeutical effect.
  • Preferred protein hydrolysates have a molecular weight of 300 - 100 000 D, more preferably 500 - 50 000 D, still more preferably 500 - 30 000 D, even more preferably 900 - 30 000 D, and most preferably 1600 - 30 000 D and/or they are not soluble or only slightly soluble in water (at most 20 % by weight of the total protein hydrolysate in water at 25°C at neutral pH-conditions).
  • a preferred protein hydrolysate is resistant protein, which is hydrolysed in a way that not more than 60 % by weight, preferably not more than 40 %, of the resistant protein is further digestible in humans.
  • compositions comprising protein hydrolysates are prepared of the starting material by hydrolysing the protein.
  • the emulsifying lipids remain with the resulting protein hydrolysate fraction.
  • the compositions comprising protein hydrolysates and emulsifying lipids are characterised by that both the protein and the emulsifying lipids are obtained from the same starting material, without first separating and then combining the protein and the emulsifying lipids.
  • the protein of the starting material is preferably hydrolysed by enzymatic methods and processes well known in the art. Typical preparation methods include treatment of the material containing protein and the emulsifying lipids with a proteolytic enzyme in aqueous medium.
  • the starting material is dispersed in water and pH is adjusted with an acid or a base to the optimum pH range of the enzyme and the protein to be used.
  • the enzyme is preferably added in an amount of 0.2 - 5 %, more preferably 0.5 - 2 % by weight based on the substrate protein and the reaction is carrier out at optimum temperature and pH for the time needed depending on the enzyme and the degree of hydrolysis wanted.
  • the degree of hydrolysis is from 1 to 40 %, preferably from 3 to 30 % and more preferably from 5 to 20 % (analysisd as described by Nielsen et al., 2001 , Journal of Food Science, vol. 66, no 5).
  • the reaction is typically terminated by heating the mixture to a temperature high enough to inactivate the enzyme. The inactivation may also be accomplished by pH adjustment.
  • the reaction mixture can optionally be neutralized before or after the heating step by using a suitable acid, e.g. hydrochloric acid, or a base, e.g. sodium hydroxide.
  • the composition can be used as such or the reaction mixture can be separated into fractions based e.g. on molecular weight or solubility into water.
  • the precipitate obtained e.g. by centrifugation or other corresponding separation techniques (a water insoluble or slightly water soluble fraction) or fraction obtained by ultra filtration is used.
  • Most preferably the precipitate is washed with water to remove the water soluble components more efficiently.
  • further process steps, such as further purification of certain peptide fractions or peptides and/or drying can be included. For example freeze-drying, spray drying or any other drying processes known in the art, which produce a powder either directly or through a grinding step, may be used.
  • Suitable proteolytic enzymes are e.g. pepsin, microbial aspartic proteases, trypsin, pancreatin, papain, subtilisin and other microbial serine proteases, thermolysin and bromelain. It is also possible to use different enzymes sequentially, e.g. pepsin and trypsin or pepsin and pancreatin.
  • enzymes or combinations of enzymes that produce protein hydrolysates that are only poorly digestible or no longer digestible in human intestine and are thus also called “resistant proteins” and that have the therapeutic effect of the present invention.
  • resistant proteins include especially pepsin, trypsin and pancreatin.
  • a therapeutical composition according to the invention comprises at least 15 %, preferably at least 20 %, more preferably at least 30 % by dry weight protein hydrolysate and at least 1 %, preferably at least 2 %, more preferably at least 3 %, still more preferably at least 4 %, even more preferably at least 5 % and most preferably at least 6 % by dry weight emulsifying lipids, both the protein and the emulsifying lipids are obtained from the same oat fraction which has been hydrolysed, preferably treated with protease, and the weight ratio of protein to the emulsifying lipids is from 1 :0.01 to 1 :1.
  • the protein hydrolysate content is from 15 to 99 %, preferably from 20 to 98 %, more preferably from 30 to 97 %, most preferably from 30 to 94 % by dry weight of the therapeutical composition and the content of the emulsifying lipids is from 1 to 15 %, preferably from 2 to 15 %, more preferably from 2.5 to 15 %, still more preferably from 3 to 15 %, even more preferably from 4 to 15 %, still even more preferably from 5 to 15 %, and most preferably from 6 to 15 % by dry weight of the therapeutical composition.
  • the ratio of the protein hydrolysate to the emulsifying lipids is from 1 :0.01 to 1 :1 , preferably from 1:0.02 to 1 :0.5 and most preferably from 1:0.03 to 1 :0.3.
  • the rest of the composition i.e. from 0 to 84 %, preferably from 0 to 78 %, more preferably from 0 to 67 % and most preferably from 0 to 64 % by dry weight, may comprise compounding agents and/or grain based materials such as carbohydrates, lipids other than emulsifying lipids and various minor components.
  • the protein hydrolysate content is from 15 to 98 %, preferably from 20 to 98 %, more preferably from 30 to 97 % and most preferably from 30 to 94 % by dry weight of the therapeutical composition and the content of emulsifying lipids is from 2 to 15 %, preferably from 2 to 10 %, more preferably from 2.5 to 10 %, still more preferably from 3 to 8 %, even more preferably from 4 to 8 %, still even more preferably from 5 to 8 % and most preferably from 6 to 8 % by dry weight of the therapeutical composition.
  • the ratio of the protein hydrolysate to the emulsifying lipids is from 1 :0.02 to 1 :1 , preferably from 1 :0.02 to 1 :0.5 and most preferably from 1 :0.03 to 1 :0.3.
  • the rest of the composition i.e. from 0 to 84 %, preferably from 0 to 78 %, more preferably from 0 to 67 % and most preferably from 0 to 64 % by dry weight, may comprise compounding agents and/or grain based materials such as carbohydrates, lipids other than emulsifying lipids and various minor components.
  • the dietary fibre content is at most 15 %, preferably at most 10 %, more preferably at most 5 % and most preferably at most 3 % by dry weight.
  • the ⁇ -glucan content is at most 8 %, preferably at most 5 %, more preferably at most 3 % and most preferably at most 2 % by dry weight.
  • a therapeutical composition according to the invention comprises at least 25 %, preferably at least 30 %, more preferably at least 35 %, and most preferably at least 40 % by dry weight protein and at least 1 %, preferably at least 2 %, more preferably at least 3 %, still more preferably at least 4 %, even more preferably at least 5 % and most preferably at least 6 % by dry weight emulsifying lipids, and the weight ratio of protein to emulsifying lipids is from 1 :0.01 to 1 :0.6.
  • the protein content is from 25 to 99 %, preferably from 30 to 98 %, more preferably from 35 to 97.5 %, still more preferably from 40 to 97 % and most preferably from 40 to 94 % by dry weight of the therapeutical composition and the content of the emulsifying lipids is from 1 to 15 %, preferably from 2 to 15 %, more preferably from 2.5 to 15 %, still more preferably from 3 to 15 %, even more preferably from 4 to 15 %, still even more preferably from 5 to 15 % and most preferably from 6 to 15 % by dry weight of the therapeutical composition.
  • the ratio of the protein to the emulsifying lipids is from 1 :0.01 to 1 :0.6, preferably from 1 :0.03 to 1 :0.6, more preferably from 1 :0.1 to 1 :0.6, still more preferable from 1 :0.15 to 1 :0.6, and most preferably from 1 :0.15 to 1 :0.4.
  • the rest of the composition i.e. from 0 to 74 %, preferably from 0 to 68 %, more preferably from 0 to 62.5 %, still more preferably from 0 to 57 % and most preferably from 0 to 54 % by dry weight, may comprise compounding agents and/or grain based materials such as carbohydrates, lipids other than emulsifying lipids and various minor components.
  • the protein content is from 25 to 98 %, preferably from 30 to 98 %, more preferably from 35 to 97.5 %, still more preferably from 40 to 97 % and most preferably from 40 to 94 % by dry weight of the therapeutical composition and the content of the emulsifying lipids is from 2 to 15 %, preferably from 2 to 10 %, more preferably from 2.5 to 10 %, still more preferably from 3 to 8 %, even more preferably from 4 to 8 %, still even more preferably from 5 to 8 % and most preferably from 6 to 8 % by dry weight of the therapeutical composition.
  • the ratio of the protein to the emulsifying lipids is from 1 :0.02 to 1 :0.6, preferably from 1 :0.03 to 1 :0.6, more preferably from 1 :0.05 to 1 :0.6 and most preferably from 1 :0.1 to 1 :0.4.
  • the rest of the composition i.e. from 0 to 74 %, preferably from 0 to 68 %, more preferably from 0 to 62.5 %, still more preferably from 0 to 57 % and most preferably fro 0 to 54 % by dry weight, may comprise compounding agents and/or grain based materials such as carbohydrates, lipids other than emulsifying lipids and various minor components.
  • the dietary fibre content is at most 15 %, preferably at most 10 %, more preferably at most 5 % and most preferably at most 3 % by dry weight.
  • the ⁇ -glucan content is at most 8 %, preferably at most 5 %, more preferably at most 3 % and most preferably at most 2 % by dry weight.
  • a preferred embodiment of the invention is the use of an oat endosperm-rich fraction as a source for the protein hydrolysate and emulsifying lipids, whereby technically easily and cost-effectively a functionally desirable therapeutical composition as disclosed in this specification is obtained.
  • compositions of the present invention are directed for improving serum lipid profile, especially in humans and/or animals.
  • a method for improving serum lipid profile e.g. for lowering total and/or LDL cholesterol and/or increasing HDL cholesterol and/or reducing triacylglycerol and/or reducing apolipoprotein B and/or increasing the ratio of HDL cholesterol to LDL cholesterol in a subject, comprising orally administering to the subject a therapeutical composition according to the present invention in an amount effective for improving serum lipid profile.
  • the present invention provides a method to reduce or prevent the development of atherosclerosis in humans by dietary means including orally administering to the subject a composition according to the present invention in an amount effective for improving serum lipid profile.
  • the present invention is also directed to ensuring optimal availability of the active ingredients, especially protein hydrolysates, at the site of action.
  • Compositions containing protein hydrolysates and emulsifying lipids according to the current invention are especially beneficial as the lipid profile improving effect is optimized by ensuring optimal availability of the active ingredients.
  • a combination of plant sterols and the therapeutical oat based compositions comprising protein hydrolysate(s) and naturally occurring emulsifying lipids.
  • a combination of plant sterols and the therapeutical oat fraction comprising protein and naturally occurring emulsifying lipids.
  • the weight ratio of plant sterol to protein hydrolysate/protein is from 1 :0.02 to 1 :150, preferably from 1 :0.2 to 1 :30, more preferably from 1 :0.4 to 1 :12.5 and most preferably from 1 :1 to 1 :5 in the therapeutical compositions.
  • Plant sterols improve serum lipid profile, especially lower serum total and LDL cholesterol levels, and enhance surprisingly well the serum lipid profile improving effects of the oat based compositions of the present invention.
  • Plant sterols are defined e.g. in WO 02/082929 and include both unsaturated and saturated desmethyl-sterols in their free form, esterified e.g. with fatty acids and mixtures of these.
  • composition of the present invention can be used as such or as a pharmaceutical or a nutraceutical or most advantageously in food products for improving serum lipid profile in man.
  • the compositions can be added in any suitable way into food products, pharmaceuticals or nutraceuticals. Incorporation of the compositions into food products, pharmaceuticals or nutraceuticals can be facilitated by reducing particle size of said compositions e.g. by grinding, milling or micromilling.
  • the active ingredients are added into food material, pharmaceuticals or nutraceuticals by conventional processes for producing these products.
  • a food product comprising at least one basic nutritional ingredient and at least one of the therapeutical compositions of the present invention as defined above.
  • the food product of the present invention can be prepared by adding said composition to food material(s) by the conventional processes for producing food products.
  • the composition can be added e.g. as in liquid, semi-solid or dried form.
  • the food product of the present invention can be in the form of various food compositions, including but not restricted to
  • bakery products and confectionery fresh and dry bakery products, e.g. fresh bread, other bread products, cakes, muffins, waffles, biscuits, crackers, cookies, protein enriched bakery products etc.
  • - beverages alcoholic and non-alcoholic drinks, including e.g. soft drinks, juices and juice-type mixed drinks, fortified beverages such as e.g. protein or calcium fortified beverages, probiotic drinks, sports and energy drinks, dietary supplement and meal replacement drinks, concentrates or premixes for beverages and powdered drinks where the content of compositions of the present invention is calculated for the ready-to-use form, etc.
  • - dairy products milk, milk based products, e.g. cheese, cream cheese and the like, yogurt, frozen yogurt, other frozen dairy foods, drinkable yogurt, other fermented milk products, dairy beverages, creams such as coffee cream, ice cream, desserts, spreads etc.
  • dairy or meat products e.g. imitations of cheese, yogurt, ice cream, desserts, meat substitutes, milk alternatives etc.
  • non-dairy frozen desserts - soy based products e.g. dairy or meat products (e.g. imitations of cheese, yogurt, ice cream, desserts, meat substitutes, milk alternatives etc.), non-dairy frozen desserts - soy based products
  • Solid and semi-solid food products are especially preferred. These products typically have a viscosity of at least 0.1 Pas, more typically at least 0.5 Pas measured by a Brookfield viscometer, at the temperature of conventional use of the product in question.
  • the food product of the present invention can also contain other nutritionally beneficial components, some of which may further enhance the effects of the compositions of the present invention.
  • the food can be fortified with these components or the components can be an intrinsic part of the other food ingredients.
  • the nutritionally beneficial components include plant sterols (as described above), diacylglycerol and n-3 fatty acids that also have advantageous effects on the lipid metabolism and may thus reduce the risk of cardiovascular disease.
  • beneficial nutritional components include beneficial minor components, for example such as isoflavones, tocopherols, tocotrienols, carotenoids, vitamin C, folate and flavonoids.
  • beneficial minor components for example such as isoflavones, tocopherols, tocotrienols, carotenoids, vitamin C, folate and flavonoids.
  • other vitamins and minerals may be added or included in the food products of the present invention.
  • a pharmaceutical or nutraceutical product for improving serum lipid profile comprising a composition of the present invention as defined above.
  • Said product can additionally contain at least one compounding agent.
  • the compounding agent can be any pharmaceutically acceptable binder, carrier, diluent, excipient or coating agent.
  • the product can be in any suitable form, e.g. tablets, granules, powder, capsules, syrups, dispersions or other liquid preparations for oral administration.
  • the present invention also relates to the use of a composition as defined above, i.e. a therapeutic composition comprising protein and/or protein hydrolysate and emulsifying lipids, both the protein/protein hydrolysate and the emulsifying lipids being obtained from the same oat fraction for the manufacture of a pharmaceutical or nutraceutical or food product for improving the serum lipid profile.
  • a composition as defined above i.e. a therapeutic composition comprising protein and/or protein hydrolysate and emulsifying lipids, both the protein/protein hydrolysate and the emulsifying lipids being obtained from the same oat fraction for the manufacture of a pharmaceutical or nutraceutical or food product for improving the serum lipid profile.
  • the content of the composition is typically between 0.01-70 g per 100 g food product, preferably 0.1-60 g/100 g, more preferably 0.5-50 g/100 g, and most preferably 1.0-50 g/100 g.
  • the optimal daily intake of the therapeutical compositions comprising protein hydrolysate and emulsifying lipids of the present invention as such or when added to foods, nutraceuticals or pharmaceuticals is such that a daily intake of the protein hydrolysate and the emulsifying lipids of 0.1-60 g, preferably 0.5-20 g, more preferably 0.8-10 g is supplied.
  • the content of the composition is typically between 0.01-70 g per 100 g food product, preferably 0.1 - 60 g/100 g, more preferably 1.0-50 g/100 g, and most preferably 2.0-40 g/ 100 g.
  • the optimal daily intake of the therapeutical compositions comprising an oat fraction comprising protein and emulsifying lipids of the present invention as such or when used in foods, nutraceuticals or pharmaceuticals is such that a daily intake of the protein and the emulsifying lipids of 0.5-100 g, preferably 1.5-75 g, more preferably 3.0-50 g is supplied.
  • compositions according to the present invention are most preferably incorporated into foods designed for being a part of a healthy diet.
  • the present invention also provides a method for preparing a therapeutical composition comprising at least 25 % by dry weight protein and at least 1 % by dry weight emulsifying lipids, said method comprising treating an oat fraction comprising both protein and emulsifying lipids and carbohydrates, such as starch, to remove carbohydrates, preferably by enzymatic hydrolysis, and to obtain said therapeutic composition having an increased content of protein.
  • the present invention provides a method for preparing a therapeutical composition comprising at least 15 % by dry weight of protein hydrolysate and at least 1 % by dry weight of emulsifying lipids, said method comprising hydrolysing an oat fraction comprising both protein and emulsifying lipids to obtain said therapeutical composition.
  • the oat fraction is preferably subjected to enzymatic hydrolysis, especially using protease.
  • the degree of hydrolysis is preferably from 1 to 40 %, more preferably from 3 to 30 % and most preferably from 5 to 20 %.
  • An oat endosperm rich fraction with increased protein content was used as a starting material for the preparation of a composition containing protein hydrolysates and emulsifying lipids.
  • Oat endosperm rich flour (bran removed by milling of whole grain oat), which contained 12 % protein and 7 % lipids, 64 % starch and 5 % dietary fibre (Raisio) was suspended into water (1 :10) and treated with ⁇ -amylase (Fungamyl 800L, Novozymes) at 65°C for 1 hour to reduce the starch content.
  • ⁇ -amylase Fungamyl 800L, Novozymes
  • the reaction mixture was further treated with cellulase and ⁇ -glucanase at 55°C (GC440, Genencor and Ultraflo L, Novozymes, 2 % of the starting material) to hydrolyse the rest of the ⁇ -glucan, although most of the ⁇ -glucan is soluble in water at 65°C and could have been removed from the insoluble fraction by e.g. centrifugation.
  • the hydrolysed products of starch and ⁇ -glucan were removed from the precipitate by centrifugation.
  • the dried endosperm rich fraction was suspended in water (1 :10), pH was adjusted to 2 with hydrochloric acid and the protein hydrolysed enzymatically by using pepsin (Sigma Aldrich, P7000, activity 1 :10000, 1 % of the protein content of the oat flour).
  • pepsin Sigma Aldrich, P7000, activity 1 :10000, 1 % of the protein content of the oat flour.
  • the reaction was carried out at 37°C, for 24 hours and then the enzyme was inactivated by heating the reaction mixture to 90°C for 30 min.
  • the mixture was neutralized with sodium hydroxide and centrifuged (4500 x g).
  • the precipitate was washed twice with water after which the composition was freeze dried.
  • the composition contained 20 % protein hydrolysate and 14 % lipids in total, including >2 % emulsifying lipids.
  • Whole grain oat material (average composition 13 % protein, 7 % lipids in total, 67 % carbohydrates) was used as a starting material for preparation of a composition containing protein hydrolysate and emulsifying lipids.
  • the whole grain starting material was first enzymatically processed to decrease the amount of starch and fibre and to obtain a composition having increased protein content and emulsifying lipids (27 % protein, 9 % lipids in total, including >2 % emulsifying lipids, and 52 % carbohydrates).
  • This oat fraction with increased protein content was used for the preparation of the composition containing protein hydrolysates and emulsifying lipids.
  • the oat fraction was mixed into water (1 :10) and hydrolysed with pepsin at pH 2 as in the example 1 until the inactivation step.
  • the pH of the reaction mixture was adjusted to 5 and the mixture was heated to 90°C to inactivate the pepsin and to gelatinize the starch.
  • thermostable ⁇ -amylase (Spezyme FRED, Genencor, 1 % of the starting material) was added into the reaction vessel to further reduce the starch content of the material, ⁇ -amylase was allowed to react for 2 hours, after which the reaction mixture was cooled to 55°C and pH adjusted to 6.
  • the fibre components were hydrolysed by treating the mixture with cellulase and ⁇ -glucanase at 55°C (GC440, Genencor and Ultraflo L, Novozymes, both 1 % of the starting material) after which the mixture was centrifuged.
  • the precipitate was washed once with water, after which the composition containing protein hydrolysate and emulsifying lipids was spray dried.
  • the composition contained 33 % protein hydrolysate, 14 % lipids in total, including >3.0 % emulsifying lipids.
  • the oat fraction with increased protein content from example 5 (46 % protein and 12 % lipids, including >3 % emulsifying lipids) was used as a starting material for the preparation of a composition containing protein hydrolysates and emulsifying lipids.
  • the oat protein preparation was suspended in water (1 :10) and the protein hydrolysed enzymatically by using a microbial protease from Aspergillus niger at neutral pH (1 % of the protein content of the oat protein preparation).
  • the enzyme was inactivated by heating the reaction mixture to 90°C for 30 min. The mixture was centrifuged and the precipitate freeze dried.
  • the same oat fraction as in example 2 (27 % protein, 9 % lipids in total, including >2 % emulsifying lipids, and 52 % carbohydrates) was used for the preparation of a composition containing protein hydrolysates and emulsifying lipids.
  • the oat fraction was suspended into water (1 :10) and first treated with ⁇ -amylase (Fungamyl 800L, Novozymes, 1 % of the starting material, 65°C, 1 hour) to partly hydrolyse the starch and then with cellulase and ⁇ -glucanase at 55°C for 2 hours (GC440, Genencor and Ultraflo L, Novozymes, both 2 % of the starting material) to hydrolyse the fibre components.
  • the resulting mixture was then hydrolysed at 37°C with pepsin (Sigma, pH 2, 8 hours, 1 % of the protein content of the starting material) and with pancreatin (Sigma, pH 8, 8 hours, 1 % of the protein content of the starting material).
  • the enzymes were inactivated by heating the reaction mixture to 90°C for 30 min.
  • the mixture containing protein hydrolysate and emulsifying lipids was spray dried as such.
  • a therapeutical composition comprising an oat fraction comprising protein and emulsifying lipids was prepared of whole grain oat material (average composition 13 % protein, 7 % lipids in total, 67 % carbohydrates).
  • the whole grain starting material was enzymatically processed in two stages to obtain a composition comprising protein and emulsifying lipids.
  • thermostable ⁇ -amylase (Spezyme FRED, Genencor, 1 % of the starting material) was added into the reaction vessel and allowed to react for 2 hours to reduce the starch content.
  • the reaction mixture was then cooled to 65°C and treated with cellulose- and ⁇ -glucan hydrolysing enzymes at 65-55°C (GC440, Genencor and Ultraflo L, Novozymes, both 2 % of the starting material) at neutral pH for 2 hours, after which the precipitate was separated by a separator and spray dried.
  • the composition contained 46 % protein, 12 % lipids in total, including >3 % emulsifying lipids.
  • An oat bran rich fraction was used as a starting material for the preparation of a composition containing protein hydrolysates and emulsifying lipids.
  • the starting material contained 17 % protein, 8 % lipids (including >2 % emulsifying lipids), 17 % fibre and 46 % other carbohydrates.
  • the oat bran rich fraction was mixed with water (1 :10) and heated to 90°C to gelatinize the starch.
  • a thermostable ⁇ -amylase (Spezyme FRED, Genencor, 1 % of the starting material) was added into the reaction vessel and allowed to react for 2 hours at 90 °C to reduce the starch content.
  • the reaction mixture was treated with cellulose- and ⁇ -glucan hydrolysing enzymes at 65-55°C (GC440, Genencor and Ultraflo L, Novozymes, both 2 % of the starting material) at neutral pH for 5 hours to hydrolyse the fibre components.
  • the fibre content of the oat bran rich fraction was higher than that of the fractions used in other examples and thus also extended hydrolysis time with cellulase and ⁇ -glucanase was used.
  • the resulting mixture was then hydrolysed at 37°C with pepsin (Sigma, pH 2, 8 hours, 1 % of the protein content of the starting material).
  • the reaction mixture was neutralised and heated to 90°C for 30 min to inactivate the enzyme.
  • the precipitate was separated by centrifugation and spray dried.
  • compositions from examples 1 and 2 were compared to a commercial cholesterol lowering agent, soy protein hydrolysate - phospholipid complex CSPHP (Kyowa Hakko).
  • the commercial cholesterol lowering agent CSPHP is known to bind bile acid taurocholate in vitro and to increase fecal bile acid excretion in rats. This agent lowers serum total and LDL cholesterol in humans and in rats. Bile acid binding and increased fecal bile acid excretion is known to be one of the mechanisms that many cholesterol lowering ingredients utilise.
  • the bile acid binding capacity of the compositions from examples 1 and 2 was compared to the bile acid binding capacity of CSPHP in an in vitro test. From 100 mg to 1000 mg test material (CSPHP, the composition from example 1 or the composition from example 2) was weighed and mixed with a known amount of cholic acid (about 10 mM) in phosphate buffer (pH 7.4) and shaken overnight. The supernatant was separated by centrifugation. The cholic acid concentration in the supernatant (unbound cholic acid) was measured by gas chromatography with an external standard method. The amount of the cholic acid bound to the test material was calculated from the amount of the unbound cholic acid and the amount of the total cholic acid used in the test. The amount of the bound cholic acid (mg) was calculated per g test material as a mean value of two duplicate analyses.
  • Table 1 The results shown in Table 1 indicate that the compositions of the present invention worked in a similar or even in a better way in the test than a commercial cholesterol lowering agent CSPHP that is known to lower serum total and LDL cholesterol levels.
  • the oat based compositions of the present invention bound 11-25 % more cholic acid than the commercial cholesterol lowering agent, which indicates the potential of the oat based compositions of the present invention as serum lipid profile improving ingredients.
  • the aim of the test was to study the serum total cholesterol and triglyceride lowering effect that could be obtained by using the compositions of the present invention as part of an atherogenic diet (contained 0.25 % by weight cholesterol and 18 % by weight of cocoa butter).
  • group A the sole protein source was casein (88 % purity).
  • test groups (B and C) the protein source was half casein and half (as N equivalents) composition B or composition C. Otherwise the diets had the same composition.
  • both compositions from example 2 (group B) and from example 5 (group C) had serum cholesterol lowering and serum triglyceride lowering effect compared to the control group containing casein as a sole protein source.
  • the results were surprising, especially as half of the N-source fed was inactive casein.
  • Especially serum triglyserides were lowered surprisingly well in groups B and C.
  • Oat composition from example 1 was used in a preparation of fermented, yogurtlike cereal product.
  • the yoghurt was prepared by conventional yoghurt preparation methods and fermented with Bifidobacteria culture.
  • a 150 g serving of the product contained 7.5 g of the composition from the example 1.
  • composition from example 3 was used for preparation of food bars. oat flakes 32.0 % oat bran 8.0 % corn syrup 15.0 % brown sugar 5.0 % concentrated apple juice 5.5 % apple 2.0 % raisin 3.0 % vegetable fat 12.0 % salt 0.5 % flavouring 0.5 % composition from example 3 16 % lecithin 0.5 %
  • a 45 g food bar contained 7.2 g of the composition from example 3.
  • the yoghurt was prepared by conventional soy yoghurt preparation methods and fermented with Bifidobacteria culture.
  • a 150 g serving of the product contained 6.0 g of the composition from the example 4.
  • Wheat pasta Soft wheat flour 45.0 % Durum wheat flour 43.0 % Composition from example 2 12.0 %
  • the pasta was produced using a conventional high-temperature pasta process (Pavan Mapimpianti/ltaly; Termo-Active-System).
  • a serving of 70 g contained 8.4 g composition form the example 2.
  • the meat balls were prepared in oven at 200 °C.
  • a serving of 120 g contained 12.4 g of the composition from example 1.
  • Dehydrated vegetables (tomatoes, onions, garlic) 33.0 % Potato starch 18.0 % Maltodextrin 4.3 % Composition from example 5 28.0 % Partially hydrogenated soybean oil 6.0 % Sucrose 7.0 % Salt 3.0 % Guar gum 0.2 % Spices and flavours 0.5 %
  • a serving of 25 g contained 7 g of the composition from example 5.
  • Oat composition from example 1 and plant stanol ester was used in a preparation of fermented, yogurt-like cereal product.
  • the yoghurt was prepared by conventional yoghurt preparation methods.
  • a 150 g serving of the product contained 7.5 g of the composition from the example 1 and 3 g plant stanol ester (1.8 g as sterol equivalents).

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Abstract

La présente invention concerne des compositions thérapeutiques et des produits alimentaires préparés à partir de fractions d'avoine. Lesdites compositions sont appropriées pour améliorer le profil lipidique sérique. L'invention concerne également une méthode de préparation desdites compositions. Lesdites compositions comprennent une protéine ou des hydrolysats de protéines et des lipides émulsifiants.
PCT/FI2004/000420 2003-07-03 2004-07-02 Compositions et produits alimentaires prepares a partir d'avoine WO2005002367A1 (fr)

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EP04742163A EP1641359B1 (fr) 2003-07-03 2004-07-02 Compositions et produits alimentaires prepares a partir d'avoine
ES04742163T ES2389727T3 (es) 2003-07-03 2004-07-02 Composiciones y productos alimenticios de avena

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FI20031004A FI20031004A0 (fi) 2003-07-03 2003-07-03 Uusi syötävä koostumus

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Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2005094234A2 (fr) 2004-03-17 2005-10-13 Freedom Health, Llc Supplement dietetique et procede de traitement des troubles du systeme digestif
WO2008041876A2 (fr) * 2006-10-06 2008-04-10 Escola Superior De Biotecnologia Matrice symbiotique préfermentée à base d'une suspension de céréales contenant des probiotiques encapsulés, procédé de production et utilisations de cette matrice
WO2009077457A1 (fr) * 2007-12-14 2009-06-25 Nestec S.A. Protéine de céréale hypoallergénique et ses utilisations
US7658964B2 (en) 2003-05-09 2010-02-09 Freedom Health, Llc Dietary supplement and method for increasing the colostrum immunoglobulin levels in equine mares
US7824706B2 (en) 2003-05-09 2010-11-02 Freedom Health, Llc Dietary supplement and method for the treatment of digestive tract ulcers in equines
WO2011057340A1 (fr) * 2009-11-11 2011-05-19 Commonwealth Scientific And Industrial Research Organisation Procédé pour l'enrichissement en agent bioactif de plante
WO2011070083A1 (fr) * 2009-12-09 2011-06-16 Nestec S.A. Procédé pour fabriquer une barre de céréales entières et barre de céréales
US7988989B2 (en) 2003-05-09 2011-08-02 Freedom Health, Llc Nutritional product for enhancing growth and/or strengthening the immune system of equine foals
ITVR20100164A1 (it) * 2010-08-05 2012-02-06 Mr Bio Food S R L Prodotto alimentare comprendente un ingrediente di base comprendente semi di cereali
EP2688427B1 (fr) 2011-03-25 2015-07-29 Raisio Nutrition Ltd. Boisson a effet reducteur du cholesterol sanguin
LV15707A (lv) * 2021-08-13 2023-02-20 Darius Sargautis Metode dzēriena pagatavošanas no auzu materiāla
PL446348A1 (pl) * 2023-10-10 2024-06-03 Uniwersytet Rolniczy im. Hugona Kołłątaja w Krakowie Zastosowanie hydrolizatu białka owsa w produkcji wyrobów mięsnych oraz sposób wytwarzania hydrolizatu białka owsa do produkcji wyrobów mięsnych

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US7988989B2 (en) 2003-05-09 2011-08-02 Freedom Health, Llc Nutritional product for enhancing growth and/or strengthening the immune system of equine foals
US7658964B2 (en) 2003-05-09 2010-02-09 Freedom Health, Llc Dietary supplement and method for increasing the colostrum immunoglobulin levels in equine mares
US7824706B2 (en) 2003-05-09 2010-11-02 Freedom Health, Llc Dietary supplement and method for the treatment of digestive tract ulcers in equines
US8197842B2 (en) 2003-05-09 2012-06-12 Freedom Health, Llc Dietary supplement and method
US7993669B2 (en) 2003-05-09 2011-08-09 Freedom Health, Llc Dietary supplement and feed supplement for the treatment of digestive tract ulcers in horses
EP1729809A2 (fr) * 2004-03-17 2006-12-13 Freedom Health, LLC Supplement dietetique et procede de traitement des troubles du systeme digestif
EP1729809A4 (fr) * 2004-03-17 2008-02-13 Freedom Health Llc Supplement dietetique et procede de traitement des troubles du systeme digestif
WO2005094234A2 (fr) 2004-03-17 2005-10-13 Freedom Health, Llc Supplement dietetique et procede de traitement des troubles du systeme digestif
WO2008041876A2 (fr) * 2006-10-06 2008-04-10 Escola Superior De Biotecnologia Matrice symbiotique préfermentée à base d'une suspension de céréales contenant des probiotiques encapsulés, procédé de production et utilisations de cette matrice
WO2008041876A3 (fr) * 2006-10-06 2008-11-06 Escola Superior De Biotecnolog Matrice symbiotique préfermentée à base d'une suspension de céréales contenant des probiotiques encapsulés, procédé de production et utilisations de cette matrice
US11707494B2 (en) 2006-10-06 2023-07-25 5Ensesinfood, S.A. Pre-fermented symbiotic matrix based on a cereal suspension with encapsulated probiotics, manufacture process and corresponding utilization
WO2009077457A1 (fr) * 2007-12-14 2009-06-25 Nestec S.A. Protéine de céréale hypoallergénique et ses utilisations
WO2011057340A1 (fr) * 2009-11-11 2011-05-19 Commonwealth Scientific And Industrial Research Organisation Procédé pour l'enrichissement en agent bioactif de plante
EP2335499A1 (fr) * 2009-12-09 2011-06-22 Nestec S.A. Procédé de fabrication de barre de céréales entières et barre de céréales
WO2011070083A1 (fr) * 2009-12-09 2011-06-16 Nestec S.A. Procédé pour fabriquer une barre de céréales entières et barre de céréales
ITVR20100164A1 (it) * 2010-08-05 2012-02-06 Mr Bio Food S R L Prodotto alimentare comprendente un ingrediente di base comprendente semi di cereali
WO2012017308A1 (fr) * 2010-08-05 2012-02-09 Mister Bio Food S.R.L. Produit alimentaire comprenant un ingrédient de base contenant des céréales
EP3210479A1 (fr) * 2010-08-05 2017-08-30 Mister Bio Food S.r.l. Produit alimentaire comprenant un ingrédient de base contenant des céréales en grains
EP2688427B1 (fr) 2011-03-25 2015-07-29 Raisio Nutrition Ltd. Boisson a effet reducteur du cholesterol sanguin
LV15707A (lv) * 2021-08-13 2023-02-20 Darius Sargautis Metode dzēriena pagatavošanas no auzu materiāla
PL446348A1 (pl) * 2023-10-10 2024-06-03 Uniwersytet Rolniczy im. Hugona Kołłątaja w Krakowie Zastosowanie hydrolizatu białka owsa w produkcji wyrobów mięsnych oraz sposób wytwarzania hydrolizatu białka owsa do produkcji wyrobów mięsnych

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EP1641359B1 (fr) 2012-06-20
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